Executive Chef - Branson Convention Center

SAVOR... a leading provider of food and beverage services at sports, entertainment and convention facilities will have an opening for an Executive Chef at the Branson Convention Center, Branson, Missouri. This position manages the purchasing, receiving and producing all food items at the Convention Center. The Executive Chef will oversee the culinary department and maintain all culinary equipment to include china, glass, and silverware. The Executive Chef will also assist in the hiring and training of all kitchen personnel.
Supervisory Responsibilities
Directly supervises all kitchen personnel. Carries out supervisory responsibilities in accordance with company policies and applicable laws.

• Research and development of menu items to keep pace with industry trends, local and seasonal ingredients to support restaurant and concession business; works with sales staff on concepts and themes
• Designs creative menus and plans production
• Directs and coordinates Sous chefs, Cooks, and other kitchen workers engaged in preparing and cooking
• Establishes food presentation technique and quality standards
• Oversees and responsible for all ordering, food production, preparation, for retail operations and all special events
• Works with sales staff to assign prices to menu items in accordance with budgetary goals
• Ensures accurate recipe development and testing
• Estimates food consumption and purchases kitchen supplies including food product
• Double checks food and equipment purchases for all aspects of the business to ensure consistency with standard operating procedures
• Enforces all sanitation and maintenance procedures
• Schedules and supervises employees, checking weekly schedules and approving weekly time and attendance records
• Coordinates and directs training of chefs, cooks, and other kitchen workers engaged in the preparing and cooking foods to ensure high quality, efficient and profitable food service
• Maintains cost of goods, labor, and any other P&L responsibilities at or below budget
• Reviews menus and analyzes recipes to ensure superior standards for retail and special events
• Responsible for inventory control and the proper rotation of all items
• Coordinate with Operations Manager to verify and reconcile production and sellable items
• Hire and train culinary staff to include unit required Food Safety and local Health Department requirements
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
• Maintain health department score of 90 or above and SAVOR Safe audit score of 95 or above
• May be requested to manage offsite culinary operations
• Must have the ability to work a varied and flexible shift
• Must have the ability to comply and implement all Standard Operating Procedures
• Maintain an active role in local hospitality community and professional associations
• Assign prices to menu items in accordance with budgetary goals
• Participate in promotional media related events to promote the facility
• Maintain and manage culinary and stewarding personnel to meet labor and production objectives
• Daily contact with the Director of Food & Beverage and other Convention Center employees. Regular contact with the General Manager, Food and Beverage Manager, Banquet Captains, Banquet and Concession staff
• All other duties as assigned

Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have extensive knowledge of general and cost accounting. Must have excellent math skills; high aptitude for figures, excellent communication and interpersonal skills and organizational ability. Ability to work with and maintain highly confidential information required. Requires ability to work flexible and extended hours, including nights, weekends and holidays, in addition to normal business hours. Ability to prioritize multiple projects and meet strict deadlines, work under minimal supervision and must have professional attitude and appearance. Some travel is required.
Supervisory Responsibilities
Directly supervises all kitchen personnel and stewarding department. Carries out supervisory responsibilities in accordance with company policies and applicable laws.
Education and/or Experience

• At least (4) years of culinary experience in a banquet and retail food & beverage facility producing meals for large events

Certificates, Licenses, Registrations
Serve-safe certified
Skills and Abilities

• Advanced oral and written communication skills
• Strong orientation to customer service and ability to work with other staff members in the facility
• Results oriented individual with the ability to meet required budgetary goals
• Excellent organizational, planning, communication, and inter-personal skills
• Ability to undertake and complete multiple tasks
• Ability to be creative with food presentations and maintain a quality product
• Must maintain local Health Codes and sanitation HACCP

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Specific vision abilities required by this job include close vision for review of statistical and other financial records and information.
Note
The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.
This position offers a competitive salary and benefit package. Please send a copy of your most recent resume and cover letter which includes salary requirements to:
Recruiter: Tracye Obenchain
Email Address: tobenchain@bransoncc.com
Facility Name: Branson Convention Center
Facility Address: 200 South Sycamore Street
City, State, Zip: Branson, MO 65616
Fax Number: 417-243-7191